I like to make up three separate batches using white, orange and purple cauliflower. This makes for a great looking and tasting appetizer.

This recipe was published on Food52 and posted by Deena Pritchep on Mostly Food Stuff I found the recipe on Serious Eats posted by Marisa McClellan


  • 2 pounds cauliflower
  • 1 cup apple cider vinegar (I used white wine vinegar so the color of the cauliflower would stay true)
  • 1 cup water
  • 2 teaspoons sea salt
  • 1 small lemon, sliced
  • 1 large garlic clove, sliced
  • 1/4 teaspoon peppercorns

Wash cauliflower and break it into florets.

In a large saucepan, combine the vinegar, water and sea salt. Bring to a boil.

Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.

When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.

Using tongs pack cauliflower into the prepared jar and top with brine.

Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.

Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.

Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.